Azteca Soup
eatoplan
October 15, 2024
- Sauté the Vegetables:
- In a medium saucepan, heat the olive oil over medium heat. Add the minced garlic, chopped onion, diced jalapeño, and chopped celery. Sauté for about 5 minutes, or until the vegetables are softened and fragrant.
- Add the Tomatoes and Spices:
- Stir in the diced tomatoes, chili powder, and cumin. Cook the mixture for about 10 minutes, stirring frequently, until the tomatoes have broken down and the flavors meld.
- Incorporate Remaining Ingredients:
- Add the corn, chopped basil, reserved tomato juice, and stock to the saucepan. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 15 minutes to allow the flavors to develop.
- Finish the Soup:
- Once the soup is ready, remove it from the heat and stir in the lime juice and diced avocado for a fresh burst of flavor.
- Serve:
- To serve, break several tortilla chips into each bowl. Ladle the soup over the chips, then top each bowl with a spoonful of sour cream. Garnish with additional basil shreds and a whole nacho chip on top.
- Enjoy:
- Serve immediately while hot. This recipe yields 6 servings, making it a complete lunch or a substantial first course.
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Ingredients:
Adjust Servings
| 1 avocado chopped | |
| 1tablespoon basil in ribbons sliced, thin, (chiffonade) | |
| 6servings basil shreds | |
| 28oz canned tomatoes drained, canned | |
| 2 celery stalks chopped | |
| 1teaspoon chili powder | |
| 0.5teaspoon cumin | |
| 0.5cup corn fresh, (preferably ) | |
| 1tablespoon garlic chopped | |
| 1 jalapeno pepper minced | |
| 2teaspoons lime juice | |
| 6servings nacho chips | |
| 2tablespoons olive oil | |
| 2 onions chopped | |
| 6servings cream sour | |
| 4cups vegetable stock |
Directions
1.
Sauté the Vegetables
In a medium saucepan, heat the olive oil over medium heat. Add the minced garlic, chopped onion, diced jalapeño, and chopped celery. Sauté for about 5 minutes, or until the vegetables are softened and fragrant.
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2.
Add the Tomatoes and Spices
Stir in the diced tomatoes, chili powder, and cumin. Cook the mixture for about 10 minutes, stirring frequently, until the tomatoes have broken down and the flavors meld.
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3.
Incorporate Remaining Ingredients:
Add the corn, chopped basil, reserved tomato juice, and stock to the saucepan. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 15 minutes to allow the flavors to develop.
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4.
Finish the Soup
Once the soup is ready, remove it from the heat and stir in the lime juice and diced avocado for a fresh burst of flavor.
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5.
Serve
To serve, break several tortilla chips into each bowl. Ladle the soup over the chips, then top each bowl with a spoonful of sour cream. Garnish with additional basil shreds and a whole nacho chip on top.
Mark as complete
6.
Enjoy
Serve immediately while hot. This recipe yields 6 servings, making it a complete lunch or a substantial first course.
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Recipe content adapted from Foodista, modified and licensed under CC BY 3.0.
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